a mother and daughter lifestyle blog

the journal

Posts tagged vegan
perfect mediterrenean hummus

today's post is a quick and easy one - just like this recipe for our perfect hummus.

there are certain things that you absolutely must have in the fridge at all times, one of those is hummus. it is for us, at least. but we're sure once you've tried the recipe it will be for you, too. hummus is just such a lifesaver, it can take anything to the next level - whether that be a sandwich, a carrot stick or a rainbow bowl.

we love hummus so much that we try to get our hands on a pot no matter where we are - our favourite vegan restaurant in munich does a mean hummus for starters that's already vanished as soon as the waiter turns around - we spent a whole summer in the cotswolds basically living off marks & spencers chunky mediterrenean hummus - but our favourite is and will always be, no doubt, kerstin's homemade hummus. she slightly tweaks the recipe every time, adding spices and ingredients as she goes, but the outcome is always ALWAYS delicious.

this hummus has become such a firm favourite with family and friends alike, and an absolute staple for any dinner or garden party. we couldn't picture a day without it anyway. this recipe is for a small batch - but you'll want to make double. at least.

you'll need:

  • 1 tin of high quality chickpeas (220g)
  • a little bit of the chickpea water (don't drain the tin completely!)
  • 4 heaping tbsp roasted sesame seeds
  • 2 tbsp roasted sesame oil
  • juice from 1 lime
  • 2 tbsp mixed nut butter
  • 2 tbsp miso paste (or substitute salt)
  • 1/2 tbsp coriander seeds
  • 1/4 tsp chili flakes
  1. in a pan on low heat, roast the coriander seeds until fragant. then grind them in a mortar
  2. drain the chickpeas, but leave a little rest of the water
  3. pop all ingredients into the food processor and mix until you have your desired consistency. we love it a little on the chunky side but silky smooth is also great.
  4. fill into a big jar and store in the fridge

to serve, pop the hummus in a pretty bowl, add a swirl of good olive oil (optional, but HIGHLY recommended) and a sprinkling of our nutty, crunchy, delicious dukkah.

(date-free) cranberry coconut raw balls

we wanted to try and make some really yummy energy balls as healthy snacks for on the go. so we threw a couple of ingredients into our trusty food processor and blended away and the result was pretty good. not perfect, but promising at the least and, as it turns out, accidentally raw! in the beginning they were way too oily so we tweaked the recipe a couple of times to make sure they're perfect. which they are now, so we can finally share with you our very own version of - who would have thought - raw balls.

we both don't like dates (quite the understatement) and the thing about raw desserts is that absolutely everything seems to be sweetened with them. apparently it's even a thing to make date caramel. so one thing was for sure: no dates in our energy balls! instead, we used cranberries and a little agave for sweetening and it worked perfectly. ha! no dates required.

these little bad boys are a perfect pick-me-up in between meals and they are such a breeze to make. we do admit that it saves a lot of time not to turn on the oven...

makes one big batch

  • 200gr dried cranberries
  • 100gr shredded coconut
  • 150gr raw cashew nuts
  • 2 tbsp agave syrup
  • 2 tbsp golden flax seeds
  • 2 tbsp hemp seeds
  • 2 tbsp almond butter
  1. pop all your ingredients into the blender/food processor and blend, baby, blend!
  2. do note that the longer you mix, the more oils the ingredients will release - hence the more oily your mixture will become! we like to blend it just enough so that it sticks together to form little balls easily and still has a nice texture to it as some ingredients won't be broken up entirely
  3. scoop table spoons of the mixture and roll them into walnut-sized balls using both hands
  4. in the next step you can go all out and toss them in whatever floats your boat: we used cranberry and blueberry powder, shredded coconut, puffed amaranth & flax seeds and matcha powder (though we don't recommend doing that as it tasted incredibly bitter!)

k & l

savoury pancakes with avocado crema

you guys! a special day is coming up - the 28th of february is the official pancake day!

yes, it exists. we know, there's an official day for just about every cool new food - welcome to the 21st century. but PANCAKE DAY, now that is something to be celebrated. you see, we've always loved pancakes, they're a childhood favourite, a real comfort food, something you can whip up from scratch in five minutes whenever you're feeling a little, well, pancake-y. in germany, pancakes traditionally are more like crêpes - thin and large. when we were little we used to coat them in jam or cinnamon sugar, roll them up and eat them for dinner. (good times). when we moved to england we got to know the small, fluffy kind and they quickly became a breakfast staple - always with a dash of maple syrup, of course. the awesome thing about pancakes is that you can have them for every meal of the day and it's still somehow acceptable. or is that just our family?

so when alpro and kptn cook approached us and asked if we wanted to create a recipe for the special occasion, we didn't think too long until we hopped on board. (get it?). having worked with alpro back in january, you probably know by now that we love using their products - it's just so great to have sustainable plant-based alternatives.

we thought long and hard about what kind of pancake recipe we wanted to create (think apple fritters, ricotta, berry compote) but finally decided to go savoury because it's not something we have every day and pancake day's a special occasion, after all.

we transformed our go-to breakfast recipe, threw in a handful of chopped herbs and stacked them up with avocado crema to become this beautiful delicious mess that you absolutely must try this weekend - it's the perfect brunch food. we love avocado, so using that in our recipe was a no-brainer. we also added an abundance of fresh wild herbs from the farmers market that just take this pancake stack to the next level.

you'll find the recipe on the kptn cook app, too, which is wonderful because it means you can make these anytime and anywhere, so no excuses. and if you want to celebrate pancake day with us, you're welcome to tag your posts on instagram with #MyPancakeDay so we can see your beautiful creations!

recipe for 2-3 people, depending on how hungry you are:


1 cup plain flour
1 cup Alpro Sojadrink Original
2 tbsp sunflower oil
a hand full of chopped herbs (optional, we used basil and purslane)
1 tsp baking powder
a pinch of salt

1. In a bowl, mix flour, baking powder and salt
2. add Alpro Sojadrink, herbs and sunflower oil and mix until incorporated (don't overmix - little lumps are your friend!)
3. in a coated pan on medium heat, scoop the batter onto the griddle using about a 1/4 cup for each pancake. flip as soon as you can see little bubbles on the surface and bake for another minute. set aside on a plate while you continue with the rest of the batter
4. if you're making these slightly ahead of time, you may want to keep them warm in the oven

avocado crema

1 1/2 ripe avocados
2 tbsp Alpro Soja-Jogurtalternative Ungesüßt
1 tsp gomasio (japanese spice mix made of roasted sesame und sea salt)
a pinch of chili flakes
a squeeze of fresh lime juice


mizuna leave, baby kale, purslane, rocket, chervil or simply a mix of your favourite herbs
roasted poppy seeds

5. peel the avocado, remove the core and mash with a fork in a small bowl
6. add in all the other ingredients and mix until smooth
7. assemble: start with a pancake, top with a dollop of avocado crema and herbs, then add another pancake and repeat as many time as you like. to finish it off, add a sprinkling of poppy seeds and gomasio
8. enjoy right away!

xx k & l

this post is kindly sponsored by alpro and kptn cook for their #MyPancakeDay campaign.

our favourite blueberry coconut muffins

it's just a quick one from us today, with larissa being in the final spurt towards the finishing line of her bachelor thesis and kerstin giving full time attention to our (not so) little puppy eleni while cooking up a storm in the kitchen with lots of recipes coming for YOU guys. so stay tuned, we mean to end the silence that's been lingering in our little online space for a while now very soon and in full force. in the meanwhile you'll just have to make do with these little treats, which isn't all that bad if you ask us. this is one of our absolute go-to recipes whenever we're craving something sweet so it's been tried and tested a billion times and therefore is absolutely sure to hit the spot!

blueberry muffins have been a family favourite ever since our time in the uk and nothing much has changed since. except the addition of coconut flakes and a cheeky sugar crust which gives these bad boys just that little something extra. oh, and they're vegan but no one will know. we hope you try them and we will be back for more soon. promise. x kerstin & larissa

makes 12 little muffins:

  • 130g Alsan (or any other butter alternative, at room temperature)
  • 175g caster sugar
  • 150g soy cream (we use this one)
  • a pinch of salt
  • 150g roasted coconut flakes
  • 175g plain flour
  • 1 tbsp baking powder
  • 1 knife tip of xanthan gum
  • 200g fresh blueberries
  1. preheat your oven at 175C
  2. in a mixing bowl, beat butter and sugar until creamy using your hand mixer
  3. add in the cream and pinch of salt and mix well
  4. now add the dry ingredients (coconut, flour, baking powder and xanthan gum) and give it a good stir
  5. last (but definitely not least) add the blueberries to the mix and gently incorporate them into the batter
  6. line a muffin pan with small muffin liners and fill each one a little more than half way with batter. pop into the oven and bake for 10 minutes
  7. after 10 minutes, pull out the pan and top each muffin with a little extra sprinkling of coconut flakes and sugar (be as generous as you like)
  8. bake for another 10-12 minutes until golden and let cool

enjoy on the go, at work, as pudding or simply bundled up on the sofa on a sunday afternoon as we like to handle things.